Bourbon Glazed Sous Vide Salmon with Blue Grits Recipe (2024)

FAQs

At what temperature should you sous vide salmon? ›

NOTE: Sous vide salmon brine is an important step. The brine keeps the albumen (white bubbly stuff) from leaching out of the salmon, in addition to seasoning the fish and providing another defense against overcooking. Set the Anova Sous Vide Precision Cooker to 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.

A word from the wise: the experts at Cuisine Solutions recommend never setting a temperature below 130℉ (54℃) for food safety reasons. For well-done fish, cook at 143℉; for medium, set your circulator between 140℉ and 142℉; and for rare fish set the temperature between 135℉ and 139℉.

At either temperature, cook the salmon for about 40 minutes if cooking fresh (unfrozen) salmon, or 70 minutes for frozen salmon. Salmon can be left in the sous vide bath for up to 30 minutes after the end of cooking without significant change in flavor or texture (after 30 minutes it starts to get a little mushy).

Once water reaches sous vide machine's set temperature (145°F), lower prepared bags into water bath, and continue to heat at least 1 hour and up to 2 hours. Carefully remove bags from water bath. Cut open bags, and transfer salmon to plate; discard remaining liquid in bags, and pat fillets dry.

Is Salmon Safe at 120 Degrees? Just like eating undercooked beef in a rare burger or consuming raw egg in tiramisu, there is risk involved in consuming salmon that's been cooked to less than the USDA-recommended temperature of 145 degrees Fahrenheit. Doing so should be avoided by immune-compromised people.

If you like your salmon less-done, though, you can cook it for less time or set the sous vide to a lower temperature. For a softer fillet, set the sous vide to 110°-115°F. For a firmer fillet, set it to 130°F. Don't go any higher than 135°F or you'll end up with mushy, overcooked fish.

Dry brining fish is neater, much faster and more efficient. For a batch, I use two cups of salt and two cups of brown or white sugar. I grind about four tablespoons of whole cloves and a big handful of bay leaves and mix this in with the sugar and salt. Dump it in a bowl and then dredge the washed fillets.

If you're using an acid or alcohol based marinade, we recommend taking the meat out of the marinade before cooking, because the lack of evaporation from sous vide means that you won't 'burn off' the alcohol or acid, leaving you with a nasty, overpowering taste.

Gently pat the salmon dry with paper towels and dust liberally on all sides with the Lake Effect seasoning. Add a few tablespoons of olive oil to the pan. Immediately add the salmon skin side down for 30-45 seconds or so to sear and crisp the skin. Gently turn to the flesh side to crisp up 15-30 seconds or so.

How do you sear fish after sous vide? ›

Searing Makes Sous Vide Food Look More Appetizing

First, it makes it look a lot better. If you've pulled a piece of meat out of the sous vide bag it appears kind of gray. It really doesn't look fantastic. Putting a sear on it adds some great visual cues.

Searing usually improves the appearance of sous vide food, creating a greater contrast between the edges and center of precision cooked foodstuffs. Along similar lines, searing after sous vide generates a difference in the texture and flavor of the inside versus outside, which is MUCH more tantalizing to the tastebuds.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Portion the Fish

I recommend portioning out the fish before you sous vide it as well. Most fish becomes very delicate once it comes out of the sous vide bath and can tend to fall apart. Cutting it into portions first makes it much easier to handle.

It is a good idea to let salmon sit out for 15 to 20 minutes before cooking so that it can warm to room temperature. Do not let it sit out for too long. You want it to reach room temperature right before cooking. If it is at room temperature for too long it can be a food safety risk.

It is never completely safe to eat undercooked salmon. That's because foodborne illnesses are much more likely to be passed on through salmon that has not been cooked thoroughly to a recommended internal temperature of 145 degrees F.

While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it's best enjoyed when cooked to medium – 125°F. Check out these key temperatures for Smoked Salmon, or look at a great method for grilling salmon!

Medium-Rare Salmon. 125 degrees F to 130 degrees F. Medium Salmon. 135 degrees F to 140 degrees F (the sweet spot!). Well-Done Salmon. 145 degrees F or more (please don't do this).

Is it safe to eat salmon at 135°F? Salmon can be safely consumed at an internal temperature of 135°F if held at that temperature for at least 15 seconds. At this internal temperature, the salmon meat is cooked to medium-well doneness.